Tomatillo Salsa

I was inspired to recreate a salsa verde that they make at Cucina Barro in Chicago, and I absolutely love the way this turned out. Try it warm with grilled chicken, queso fresco, and warm tortillas, or cold as a dipping salsa.

10 medium tomatillos, husked, stemmed, and washed
2 poblano chiles, washed, stemmed, seeded, and cut in half vertically
3 large garlic cloves, peeled
Juice from one lime
1 small bunch green onions, trimmed and cut into 1” sections
1/2 – 1 cup fresh cilantro (depending on how much you like in your salsa)

Fire up your grill and bring to medium-high heat. Spray tomatillos, chiles, and garlic cloves with cooking spray to keep them from sticking to the grill. If your grill slats are placed far apart, place the garlic cloves on a small piece of aluminum foil. Place tomatillos, chiles, and garlic on the grill and let cook for 12-15 minutes, rotating everything once midway through. (Don’t panic if the tomatillos get scorched. Only a small amount of the flesh actually burns, and it adds more delicious smoky flavor to the salsa.)
Place the tomatillos, chiles, and garlic cloves in a blender. Puree for five seconds. Add the lime juice, green onions, and cilantro, and blend entire mixture together to the desired consistency. Serve warm or chilled.